Rolled Stuffed Eggplant
Rolled Stuffed Eggplant is an moderately easy dinner. Made with 3/4 c. shredded provolone or mozzarella cheese, 3/4 c. ricotta cheese, 2 tbsp. grated parmesan, 2 tbsp. chopped fresh basil and 1 small clove garlic, minced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 400Β°. Lightly oil 13 x 9-inch baking dish.
Combine all ingredients, save for eggplant and olive oil.
Brush both sides of eggplant slices with oil.
Cook in skillet until golden, about 5 minutes on each side.
Remove to platter.
Spread mound of cheese mixture at the base of each eggplant slice, then roll it up.
Arrange rolls seam side down in the baking dish.
Cover dish and bake until heated through and cheese is melted, about 20 minutes.
Remove rolls to warmed plates.
Serve with fresh tomato sauce.
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